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Lemon Vinaigrette

This zippy and tangy Lemon Vinaigrette is hands down my favorite dressing recipe! It's lively, tart with a touch of sweet, and robustly flavored. A must-have recipe in your cooking arsenal!
Course Dip, Salad, Side Dish, Vegetarian
Cuisine American, Healthy
Keyword lemon vinaigrette
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup of dressing (8 servings)
Calories 1070kcal
Author Chelsea Lords


  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard Note 1
  • 1 teaspoon dried Italian seasoning Note 2
  • 1/2 teaspoon minced garlic, optional
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon honey
  • 3 tablespoons freshly squeezed lemon juice (1 large lemon) (plus 1/2 teaspoon zest, optional) Note 3
  • Fine sea salt and cracked pepper


  • COMBINE: In a wide-mouth jar, combine all the dressing ingredients. Season to taste with salt and pepper; I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper. Briskly shake to combine and emulsify. (Don't have a jar? Briskly whisk in a bowl instead!) Check to make sure honey isn't sticking to the bottom -- whisk it into the mixture if it is. Taste and adjust dressing to personal preference.
  • STORAGE: Store in the fridge until ready to use. In an airtight container in the fridge, this dressing will stay good for 5-7 days. Heads up: Leftover dressing will separate and may even solidify a bit (this is because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15-20 minutes and then vigorously shake to re-combine. Then it's ready to use again!



Note 1: Mustard: We love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. There’s a big flavor difference!
Note 2: Italian seasoning:  Or replace with 1 teaspoon dried oregano or 1 teaspoon dried basil!
Note 3: Lemons: A few kitchen tools make recipe prep a breeze -- we love zesting the lemon with a microplane and then juicing with this citrus juicer. When zesting the lemon, avoid the white pith of the lemon — this is very bitter. Zest only the very outside yellow part of the lemon for this recipe.
Note 4: Nutrition information is for the entire recipe. Lemon Vinaigrette has about 130 calories per tablespoon.


Serving: 1serving | Calories: 1070kcal | Carbohydrates: 25g | Protein: 2g | Fat: 109g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 80g | Sodium: 350mg | Potassium: 169mg | Fiber: 3g | Sugar: 19g | Vitamin A: 65IU | Vitamin C: 25mg | Calcium: 70mg | Iron: 2mg